EASY CAJUN CHICKEN STUFFED SHELLS

I still remember the day my friend Sarah attempted her first dinner party; she was a nervous wreck until I suggested she make my Cajun Chicken Stuffed Shells. The aroma alone calmed her jitters, and by the end of the night, she was basking in the glow of compliments. This recipe is a guaranteed crowd-pleaser, and I promise you’ll feel like a culinary rockstar after making it!

Let’s Talk Cajun Chicken Stuffed Shells: Your New Go-To Dinner

Okay, friend, let’s dive into the wonderful world of Cajun Chicken Stuffed Shells. If you’re anything like me, you’re always on the lookout for dishes that are both impressive *and* relatively easy to whip up. This recipe ticks all the boxes. It’s got a creamy, cheesy filling, a spicy Cajun kick, and the comforting familiarity of pasta. What’s not to love?

I know, I know, “stuffed shells” might sound a little intimidating. But trust me, this isn’t your grandma’s overly complicated Sunday supper. We’re streamlining the process, using simple ingredients, and focusing on flavor. We’re also making sure it’s not bland. No one likes bland pasta. Especially when we’re promising a Cajun kick!

Why You’ll Adore This Recipe

• Flavor Explosion: The Cajun spices, combined with the creamy cheese filling and savory chicken, create a symphony of flavors that will leave you wanting more.
• Impressive Presentation: Those jumbo shells, plump with goodness and bathed in a luscious sauce, look absolutely stunning on the table. Prepare for compliments!
• Easy to Customize: Don’t like bell peppers? Swap them out for something else. Want it spicier? Add more Cajun seasoning. This recipe is your canvas.
• Make-Ahead Friendly: You can assemble the shells ahead of time and bake them later, making it perfect for busy weeknights or entertaining.
• Comfort Food with a Kick: It’s classic comfort food elevated with a zesty Cajun twist. It’s like a warm hug with a little bit of sass.

Ingredients You’ll Need

Alright, let’s gather our troops! Here’s what you’ll need to create these delectable Cajun Chicken Stuffed Shells:

For the Shells:

• 1 box (12 oz) Jumbo Pasta Shells: The bigger, the better! These are our edible vessels of deliciousness.
• Water and Salt: For cooking the pasta. Don’t skimp on the salt; it seasons the pasta from the inside out.

For the Cajun Chicken Filling:

• 1.5 lbs Boneless, Skinless Chicken Breasts: Cooked and shredded. You can poach, bake, or even use rotisserie chicken to save time.
• 1 tbsp Olive Oil: For sautéing the veggies.
• 1 Green Bell Pepper, diced: Adds a nice crunch and sweetness.
• 1 Red Bell Pepper, diced: For color and extra sweetness.
• 1 Yellow Onion, diced: The aromatic base of our filling.
• 2 cloves Garlic, minced: Because garlic makes everything better.
• 8 oz Cream Cheese, softened: Adds richness and creaminess. Make sure it’s softened so it mixes easily.
• 1 cup Ricotta Cheese: For a light and fluffy texture.
• 1 cup Shredded Mozzarella Cheese: For melty, cheesy goodness.
• 1/2 cup Grated Parmesan Cheese: Adds a salty, nutty flavor.
• 2-3 tbsp Cajun Seasoning: Adjust to your spice preference.
• 1/2 tsp Salt: Taste and adjust as needed.
• 1/4 tsp Black Pepper: Freshly ground is best!
• 1/4 cup Chopped Fresh Parsley: For freshness and a pop of color.

For the Sauce:

• 2 tbsp Butter: Adds richness and flavor to the sauce.
• 2 tbsp All-Purpose Flour: To thicken the sauce.
• 2 cups Chicken Broth: Forms the base of our sauce.
• 1/2 cup Heavy Cream: For extra creaminess and richness.
• 1/4 cup Cajun Seasoning: More Cajun goodness!
• 1/4 tsp Salt: Taste and adjust as needed.
• 1/4 tsp Black Pepper: Freshly ground is preferred.
• 1/4 cup Grated Parmesan Cheese: Stirred into the sauce for flavor and thickness.

Optional Toppings:

• Chopped Green Onions: For a fresh, vibrant garnish.
• Extra Shredded Mozzarella Cheese: For an extra cheesy topping.
• Hot Sauce: For an extra kick of heat.

Step-by-Step Instructions: Let’s Get Cooking!

Alright, friend, let’s roll up our sleeves and get started. Don’t worry, I’ll walk you through every step of the way.

Step 1: Cook the Shells

1. Bring a large pot of salted water to a boil.
2. Add the jumbo shells and cook according to package directions, but slightly undercook them (about 1-2 minutes less than the recommended time). This will prevent them from becoming mushy when baked.
3. Drain the shells and rinse them with cold water to stop the cooking process. Set aside.

Step 2: Prepare the Cajun Chicken Filling

1. If you haven’t already, cook and shred your chicken. You can poach it, bake it, or use rotisserie chicken for convenience.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the diced bell peppers and onion and sauté until softened, about 5-7 minutes.
4. Add the minced garlic and cook for another minute, until fragrant.
5. In a large bowl, combine the shredded chicken, sautéed vegetables, cream cheese, ricotta cheese, mozzarella cheese, Parmesan cheese, Cajun seasoning, salt, pepper, and parsley. Mix well until everything is evenly combined.

Step 3: Make the Cajun Cream Sauce

1. In a saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, until a smooth paste forms (this is called a roux).
3. Slowly whisk in the chicken broth, making sure to break up any lumps.
4. Bring the mixture to a simmer and cook until it thickens slightly, about 3-5 minutes.
5. Stir in the heavy cream, Cajun seasoning, salt, and pepper.
6. Remove from heat and stir in the Parmesan cheese.

Step 4: Stuff the Shells

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of the Cajun cream sauce in the bottom of a 9×13 inch baking dish.
3. Using a spoon or your fingers (clean hands are the best tools!), carefully stuff each shell with the Cajun chicken filling.
4. Arrange the stuffed shells in the baking dish, seam-side up.
5. Pour the remaining Cajun cream sauce over the shells.
6. If desired, sprinkle with extra shredded mozzarella cheese.

Step 5: Bake and Enjoy!

1. Cover the baking dish with aluminum foil.
2. Bake for 20 minutes.
3. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the shells are heated through.
4. Garnish with chopped green onions and serve hot.
5. Don’t forget to offer hot sauce for those who like an extra kick!

Tips and Tricks for Cajun Chicken Stuffed Shell Success

Okay, before you run off to the kitchen, let me share a few secrets to ensure your Cajun Chicken Stuffed Shells are a smashing success:

• Don’t Overcook the Shells: Slightly undercooking the shells is crucial. They’ll continue to cook in the oven, and you don’t want them to be mushy.
• Softened Cream Cheese is Key: Make sure your cream cheese is properly softened. This will ensure a smooth and creamy filling. You can even microwave it for a few seconds (but watch it carefully!).
• Taste and Adjust the Seasoning: Cajun seasoning can vary in spiciness, so be sure to taste the filling and sauce and adjust the seasoning accordingly.
• Don’t Be Afraid to Get Your Hands Dirty: Stuffing the shells with your fingers is often the easiest and most efficient method. Just make sure your hands are clean!
• Make-Ahead Magic: You can assemble the shells up to 24 hours in advance. Cover the baking dish tightly with plastic wrap and refrigerate. Add a few extra minutes to the baking time if baking from cold.
• Freezer-Friendly: These shells freeze beautifully! Assemble them in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Variations and Substitutions: Make it Your Own!

This recipe is a fantastic starting point, but feel free to get creative and customize it to your liking. Here are a few ideas:

• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the filling or sauce for extra heat.
• Add Some Veggies: Include other vegetables like mushrooms, spinach, or zucchini in the filling.
• Different Cheese: Experiment with different cheeses in the filling, such as provolone, Monterey Jack, or pepper jack.
• Use Sausage: Substitute some of the chicken with cooked and crumbled Cajun sausage for a richer flavor.
• Creamy Tomato Sauce: For a richer flavor swap the cajun cream sauce with the sauce from Marry Me Chicken Pasta or Marry Me Chicken Pasta
• Try different Proteins: You can substitute the chicken for sausage and make Cajun Honey Garlic Sausage & Rice

Serving Suggestions: Complete the Meal

These Cajun Chicken Stuffed Shells are delicious on their own, but here are a few side dishes to round out your meal:

• Garlic Bread: A classic pairing for pasta.
• Side Salad: A simple green salad with a vinaigrette dressing.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts.
• Corn on the Cob: A summery side dish that complements the Cajun flavors.

Other Cajun-Inspired Recipes You’ll Love

If you’re a fan of Cajun cuisine, here are a few other recipes you might enjoy:

• Cajun Honey Garlic Sausage & Rice: A quick and easy one-pan meal with a sweet and spicy flavor.
• Cajun Chicken Rotini Skillet: Another delicious skillet meal with Cajun chicken, rotini pasta, and vegetables.
• Baked Cream Cheese Chicken: Juicy and flavorful chicken breasts baked with a creamy cheese sauce.

Why This Recipe Works

This Cajun Chicken Stuffed Shells recipe works because it balances flavors and textures perfectly. The creamy, cheesy filling is complemented by the spicy Cajun seasoning, and the tender pasta shells provide a satisfying base. The sauce ties everything together, creating a cohesive and delicious dish. Plus, it’s relatively easy to make, even for beginner cooks. No crazy techniques or hard-to-find ingredients are involved.

The combination of cream cheese and ricotta creates a filling that’s both rich and light, preventing it from feeling too heavy. The addition of vegetables adds a touch of freshness and helps to balance the richness of the cheese. And, of course, the Cajun seasoning is the star of the show, adding a bold and flavorful kick that will keep you coming back for more.

Comparing this to Buffalo Chicken Stuffed Shells, this recipe offers a different flavor profile, leaning into the warmth and depth of Cajun spices rather than the tang and heat of buffalo sauce. Both are great options, but this one is perfect when you’re craving something a little more robust and comforting.

Final Thoughts: Go Forth and Stuff!

So, there you have it – my recipe for Cajun Chicken Stuffed Shells. I truly believe this will become one of your go-to recipes. It’s perfect for weeknight dinners, potlucks, or even a fancy dinner party. Don’t be afraid to experiment and make it your own. The most important thing is to have fun in the kitchen and enjoy the process. Now go forth, my friend, and stuff those shells with confidence! You’ve got this!

Easy Cajun Chicken Stuffed Shells

These Cajun Chicken Stuffed Shells are a guaranteed crowd-pleaser, featuring jumbo pasta shells filled with a creamy, cheesy, and spicy Cajun chicken mixture. Baked in a luscious Cajun cream sauce, they offer a comforting yet flavorful dining experience, perfect for weeknight dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Course: Main Course

Cuisine: Cajun

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• Wate r
• Sal t
• 1.5 lbs Boneless, Skinless Chicken Breasts, cooked and shredded
• 1 tbsp Olive Oil
• 1 Green Bell Pepper, diced
• 1 Red Bell Pepper, diced
• 1 Yellow Onion, diced
• 2 cloves Garlic, minced
• 8 oz Cream Cheese, softened
• 1 cup Ricotta Cheese
• 1 cup Shredded Mozzarella Cheese
• 1/2 cup Grated Parmesan Cheese
• 2-3 tbsp Cajun Seasoning
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 cup Chopped Fresh Parsley
• 2 tbsp Butter
• 2 tbsp All-Purpose Flour
• 2 cups Chicken Broth
• 1/2 cup Heavy Cream
• 1/4 cup Cajun Seasoning
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 cup Grated Parmesan Cheese
• Chopped Green Onions, for garnish
• Extra Shredded Mozzarella Cheese, for topping optional
• Hot Sauce, for serving optional

Equipment

• large pot
• colander
• large skillet
• Large bowl
• Saucepan
• whisk
• 9×13-inch baking dish
• Spoon
• aluminum foil
• Oven

Method

 

1. Bring a large pot of salted water to a boil.
2. Add the jumbo shells and cook according to package directions, but slightly undercook them (about 1-2 minutes less than the recommended time).
3. Drain the shells and rinse them with cold water to stop the cooking process. Set aside.
4. If you haven’t already, cook and shred your chicken.
5. In a large skillet, heat the olive oil over medium heat.
6. Add the diced bell peppers and onion and sauté until softened, about 5-7 minutes.
7. Add the minced garlic and cook for another minute, until fragrant.
8. In a large bowl, combine the shredded chicken, sautéed vegetables, cream cheese, ricotta cheese, mozzarella cheese, Parmesan cheese, Cajun seasoning, salt, pepper, and parsley. Mix well until everything is evenly combined.
9. In a saucepan, melt the butter over medium heat.
10. Whisk in the flour and cook for 1-2 minutes, until a smooth paste forms (this is called a roux).
11. Slowly whisk in the chicken broth, making sure to break up any lumps.
12. Bring the mixture to a simmer and cook until it thickens slightly, about 3-5 minutes.
13. Stir in the heavy cream, Cajun seasoning, salt, and pepper.
14. Remove from heat and stir in the Parmesan cheese.
15. Preheat your oven to 375°F (190°C).
16. Spread a thin layer of the Cajun cream sauce in the bottom of a 9×13 inch baking dish.
17. Using a spoon or your fingers, carefully stuff each shell with the Cajun chicken filling.
18. Arrange the stuffed shells in the baking dish, seam-side up.
19. Pour the remaining Cajun cream sauce over the shells.
20. If desired, sprinkle with extra shredded mozzarella cheese.
21. Cover the baking dish with aluminum foil.
22. Bake for 20 minutes.
23. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the shells are heated through.
24. Garnish with chopped green onions and serve hot.
25. Offer hot sauce for those who like an extra kick!

Notes

Don’t overcook the shells; slightly undercook them. Softened cream cheese is key for a smooth filling. Taste and adjust the seasoning as Cajun seasoning spiciness varies. You can assemble the shells up to 24 hours in advance and refrigerate. These shells also freeze beautifully for up to 3 months. For variations, add cayenne pepper or hot sauce for extra heat, include other vegetables like mushrooms or spinach, experiment with different cheeses, or substitute some of the chicken with cooked and crumbled Cajun sausage. Can swap the cajun cream sauce with the sauce from Marry Me Chicken Pasta. Serve with garlic bread, a side salad, roasted vegetables, or corn on the cob.